This particular recipe works so well because the spiciness (although not too spicy) of the chipotle mixes wonderfully with the sweetness of the citrus and corn. And the fresh taste of the cilantro only enhances everything.
4 skinless white fish fillets (any mild white fish is fine - I used tilapia), 6-8 oz. each, about 1-inch thick
salt and pepper
4 tablespoons unsalted butter, softened
1-2 teaspoons minced chipotle chiles in adobo sauce (i minced mine with kitchen shears - much easier)
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 cloves garlic, minced
1 (16 oz.) can black beans, rinsed and drained
1 (16 oz.) can corn kernels, rinsed and drained
1/2 red onion, minced
2 scallions, minced
1/4 cup chopped fresh cilantro
To the cooking:
1. Adjust your oven rack to the lower-middle position and preheat the oven to 450F.
2. Pat the fish dry with paper towels and season with salt and pepper.
3. Zest the orange.
4. Using a fork, mix together the butter, 1 teaspoon of the chipotle, the orange zest, half of the garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
|Pre-mashed with fork.|
|Close-up of final mixed butter.|
|Juicing the orange.|
6. Combine the beans, corn, scallions, and onion.
8. Add the orange juice to the veggies.
9. Stir veggies to combine.
10. Put about 1/4 of the veggie mixture in the center of a large square of foil.
7. Add 2 tablespoons of cilantro, the remaining chipotle, the remaining garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the veggies.
|More things added to veggies.|
|On the foil.|
|Fish on Veggies.|
|Butter on Fish.|